Two Chefs: One World
By Ron Oliver and Bernard Guillas
Flying Pans is the best culinary book I have ever read.
The Hill Team has researched hundreds of cook books, including a favorite by our old friend, Julia Child. We have also published two culinary books of our own about chefs worldwide.
It is a special tribute to Chef Ron and Bernard that their book has been praised by Chef Mario Batali, as “a modern Masterpiece.”
Chef Roy Yamaguchi points out what I love the most about this book. Flying Pans is far more than irresistible recipes and mouthwatering photography. Their book combines anecdotes, personal stories, and innovative tips for all cooks. Their values translate into our own kitchens and food philosophies.
We didn’t see or hear any flying pans when Maralyn and I dined at the Marine Room Restaurant in La Jolla California several weeks ago.
The quiet elegance of this famous spot overlooking the Pacific, reflected the golden setting sun and soothing sounds of the surf. Plus we enjoyed the popping of corks at our table.
I was transported back to my days learning to prepare seafood paella from native cooks and chefs near Barcelona, Spain.
In their book of international recipes, Chief Ron explains the similarities of coastal California where fishermen deliver their early morning harvest of squid, lobsters, shrimp, gleaming fish and other fresh fruits from the sea.
What a joy to review a book when have personally met the chef owners several times. Their authentic passion shows through in every bite on this amazing adventure with flying colors.
I love this book. You can get Flying Pans on Amazon.
This book review was originally published on Where and What in the World.